Soak peas in water over night. Chop thyme and leeks coarsely. Fill a bag or a cloth with the peas and herbs, and sew the bag shut. Make a good stock of whatever meat you have and add the bag. Let it cook until the peas are getting soft (about 2 hours). Open and serve, preferably with the meat from the stock.
Wild Greens and Cheese
Ingredients
3 liters of spinach (originally white goosefoot leaves)
2 TBS oil or salted butter
2 dl crumbled fresh soft cheese (feta)
1 dl whey or vinegar (balsamic)
leeks
salt & pepper to taste
Directions
Cook the leaves in the oil or butter until wilted, pull off fire, add vinegar (or whey) and fold in cheese. Serve.
Flat Bread
Ingredients
peas
barley flour
salt
Second Course, by HE Cian mac Cu'Roi
Pork Roast with pan sauce
Ingredients
pork
garlic
rosemary
tarragon
onion
garlic
pepper
salt
vegetable oil
flour for thickening sauce
Directions
Fruit Compote
Ingredients
pears
apples
onion
salt
pepper
butter
rosemary powder
tarragon
Table of Contents
Feast Recipes
Coordinated by Her Ladyship Brigida von München.
At Table, by HL Brigida von München
Fresh Cheese
Ingredientscow’s milk
vinegar
salt
Directions
Apple Butter
Ingredientsapples
sugar
cinnamon
nutmeg
Directions
Rye Bread
Ingredientsflour
rye flour
brown sugar
yeast
salt
vegetable oil
egg white
First Course, by Mistress Thora Sigurdsdottier
Roasted stuffed chicken
Ingredientswhole chicken
smoked pork
egg
chives
balsamic vinegar
Peas in a Bag
Ingredients2.5 cups dried peas
1 TBS dried thyme
250 gm scallions or wild leeks
12 cups chicken broth (minimum)
salt
pepper
Directions
Soak peas in water over night. Chop thyme and leeks coarsely. Fill a bag or a cloth with the peas and herbs, and sew the bag shut. Make a good stock of whatever meat you have and add the bag. Let it cook until the peas are getting soft (about 2 hours). Open and serve, preferably with the meat from the stock.
Wild Greens and Cheese
Ingredients
3 liters of spinach (originally white goosefoot leaves)
2 TBS oil or salted butter
2 dl crumbled fresh soft cheese (feta)
1 dl whey or vinegar (balsamic)
leeks
salt & pepper to taste
Directions
Cook the leaves in the oil or butter until wilted, pull off fire, add vinegar (or whey) and fold in cheese. Serve.
Flat Bread
Ingredientspeas
barley flour
salt
Second Course, by HE Cian mac Cu'Roi
Pork Roast with pan sauce
Ingredients
pork
garlic
rosemary
tarragon
onion
garlic
pepper
salt
vegetable oil
flour for thickening sauce
Directions
Fruit Compote
Ingredients
pears
apples
onion
salt
pepper
butter
rosemary powder
tarragon
Directions
Pottage
Ingredients
faro
mushrooms
onion
garlic
salt
pepper
vegetable broth
Parmesian cheese
butter
Directions
Roasted Root Vegetables
Ingredients
parsnips
turnips
carrots
onions
garlic powder,
rosemary,
salt,
pepper
vegetable oil
Directions
Third Course, by Lord Khalil Abd'l Wahid Al-Katib
The “Complete”
Ingredients
pork
chicken
Directions
Muri Naqi
Ingredients
breadcrumbs
walnuts
carob powder
saffron
honey
anise
fennel
nigella
pears
apples
Directions
Spiced Pecans
Ingredients
pecans
harissa
Directions
Desert Course by HL Brigida von München
Fruit Frumety
Ingredients
whole wheat kernels
berries
whipped cream
honey
Directions
Revised Aug 13, 2017 6:17 am.
Created Aug 8, 2017 5:15 am.